Instructions

Prepare the rice as directed, using ¾ cup of the coconut milk in place of ¾ cup of water. Set aside.

Heat one tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onion, pepper, and 2 teaspoons of the curry powder, and cook until the vegetables soften, about 5 minutes. Add the spinach and cook until it wilts, about 3 minutes. Remove vegetables from pan.

Return the skillet to the stove and heat the remaining oil over medium-high heat. Add the shrimp, along with the remaining 1 teaspoon of curry powder, and cook about 2 minutes per side.

Return the vegetables to the pan. Add the remaining 1 cup of coconut milk, combine, and heat through. Season with salt and pepper to taste and serve over the coconut rice.